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D4 Sparkling > Prosecco > Flashcards

Prosecco Flashcards

1
Q

Name the maingrape, and what is was called before, and why it changed.

A

Now: Glera.
Before: Prosecco
Changed from grape-name to PDO to secure the creating of prosecco in a specific area. (Politics).

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2
Q

Detail the tasting-specs of the main-grape;

A

Light-Medium(-) intensity (apple & pear), Light Body and Medium-Medium(+) acidity.

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3
Q

Explain the different styles of Prosecco

A

Sugarlevels may vary from Brut to Demi-sec (Extra dry is classic)
The amount of pressure may vary from Spumante to Frizzante.

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4
Q

What are the general quality-level of Prosecco DOC?

A

Acceptable to Good quality

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5
Q

What are the general quality-level of Prosecco DOCG?

A

Good to Very Good quality

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6
Q

How is Prosecco generally priced?

A

Mid-priced, with a few wines demanding premium-price.

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7
Q

What regulations was made in 2009, considering the DOC and DOCG’s of Prosecco?

A

Two main PDO’s was created. Prosecco DOC and Conegliano Valdobbiadene - Prosecco DOCG.

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8
Q

How large is Prosecco DOC and Conegliano Valdobbiadene - Prosecco DOCG?

A

DOC; 23,000 ha

DOCG; 7,700 ha

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9
Q

Describe the climate and the geography in the Prosecco DOC, and the effect of it, in regard of canopy-management and harvest-methods.

A

Warm, moderate continental - low altitude, wines on flat planes.
Effects; High humidity, in form of fog and humid air, due to the rivers in the area - this can lead to fungal disease and rot.
Machineharvest is possible.
Viogur must be kept down.
Higher yields.

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10
Q

Describe the climate and geography in the Conegliano Valdobbiadene - Prosecco DOCG, and the effect of it, in regard of canopy-management and harvest-methods.

A

Warm, moderate continental - Higher altitude than the DOC
Effects; Less humidity, because of the altitude, longer diurnal range, and therefore a slower and longer ripening process.
Machineharvest not possible, because of the hill-aspects.
Lower yields.

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11
Q

Describe the soils in the Prosecco DOC vs Conegliano Valdobbiadene - Prosecco DOCG

A

DOC: flat and fertile soils
DOCG: Hilly and less fertile soils.

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12
Q

Name the main grape-variety and describe the physical specs.

A

Glera.
Physical specs;
High in vigour - Low planting density therefore normal.
Susceptible to powdery, downy mildew, millerandage, drought in summer and grapevine-yellows.
High yields.
First to buds doesn’t bear much fruit = long trellishing good.

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13
Q

Name the four trellishing-systems

A

Sylvoz
Double Arched Cane
Single Guyot
Double Guyot

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14
Q

Describe the Sylvoz training system and explain the pro’s and con’s

A

High Cordon system with shoots hanging down from it.
Pro’s; well-suited for high-vigour environments.
inexpensive to create, suitable for machine-harvest. Less prune to frost because of the height.
Con’s; Can encourage over-cropping –> nescesarry to monito the canopy.

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15
Q

Describe the Double Arched Cane training system and explain the pro’s and con’s

A

Canes are bend and tied to the Cordon, to create arches.
Pro’s; Good ventilation, promoting the fruitfulness of glera and evenness of growth.
Con’s; Takes a lot of work to individually bend each cane. Takes manually work to maintain afterwards.
Machine-harvest not possible.

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16
Q

Where, for how long, and at what degree does the fermentation of the basewine take place?

A

Fermentation takes place in a tank, the fermentation lasts for 15-20 days at around 18 degrees - this is to retain the freshness and primary fruit-aromas of the wine.

17
Q

Where, for how long, and at what degree does the second fermentation take place?

A

Second fermentation takes place in a tank, the fermentation lasts for approximately a month at 12-15 degrees - the low temperature is to retain the primary aromas and the freshness.

18
Q

Explain the general idea of dosage in Prosecco, and what happened in that regard in 2014

A

Traditionally dosage has not been a thing. The winemaker calculates how much sugar/yeast (Tirage) is needed for a certain level of residual sugar and Co2.
In 2014 it was made possible to use dosage.

19
Q

What’s the min. of ageing on the lees for DOC and DOCG Prosecco?

A

There is no minium of lees-ageing in neither DOC or DOCG Prosecco.
Bonus; However a few procers in the DOCG will be experimenting with longer ageing on the lees and longer fermentations, for more body and complexity.

20
Q

What is Prosecco col Fondo?

A

Prosecco “Pet Nat”.
Second fermentation takes place in bottle, unracked, and often sealed with a crown-cap.
“Rifermentazione in bottiglia” (Refermentation in bottle) must be written on the bottle.
Small amounts are produced.

21
Q

What are the max yield allowed in Prosecco DOC?

A

125 hl/ha

22
Q

What are the max yield allowed in Prosecco DOCG?

A

94,5 hl/ha

23
Q

What is Rive? Describe it

A 
Local word meaning slope/hill
	* 
Addition to the DOCG
	* 
Refers to 43 single communes/vineyards
	* 
Grapes must be handpicked
	* 
Max yield is 90hl/ha
	* 
Vintage must be shown on label
24
Q

What is Superiore de Cartizze? Describe it

A

A single vineyard-area of 108 hectares within the Valdebbiadene-area
*
Regarded as the highest quality-area; shallow soils, steep slopes, south-facing slopes
*
Max yield of 85 hl/ha
*
Traditionally wines with a fuller body and residual sugar-levels above brut.

25
Q

Briefly describe the specs of the Asolo Prosecco DOCG

A 
New DOCG
	* 
Rapidly growing, approximately 1500 ha
	* 
Hilly area, south of Valdebbiadene
	* 
max yield of 94,5 ha/hl
26
Q

(Prosecco DOC) in percentage how is export vs domestic?

A

40% Domestic

60% Export

27
Q

(Prosecco DOC) How many growers, producers and creators of sparkling wine is there?

A

10000 growers, 1200 producers, 350 creator of wine

28
Q

(Prosecco DOC) How much of production is spumante vs frizzante?

A

75% spumante

25% frizzante

29
Q

(Prosecco DOC) What are the top 3 export-markets?

A

USA
UK
Germany

30
Q

What is Prosecco DOC competing with on global market?

A

Low-price, discount champagne

Rosé wines

31
Q

What plans are made to keep Prosecco DOC competitive in the future?

A

Butnature (0-3 gr. sugar) to stay with the trend. Prosecco Rosé DOC (with pinot noir as color-giving grape).

32
Q

Name a couple of the largest producers within Prosecco Cornegliano Valdobbiadene DOCG

A

Nino Franco

Ruggeri

33
Q

(Prosecco Cornegliano Valdobbiadene DOCG) in percentage how is export vs domestic?

A

60% Domestic

40% Export

34
Q

(Prosecco Cornegliano Valdobbiadene DOCG) What are the top 3 export-market?

A

UK
Switzerland
Germany

35
Q

What are the largest difficulties in regard of branding Prosecco DOCG in general?

A

The recognition of DOCG being higher quality than DOC-wines, and therefore demanding a higher pricepoint.
Many buyers sees Prosecco as a generic brand.

D4 Sparkling (14 decks)

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